CLASSIC BEEF TACOS
Ingredients
1lb ground beef, 2 tbsp tomato paste, ⅔ cup water, 8 Mama Grande’s corn tortillas.
For seasoning: 1 tbsp chili powder, ½ tbsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp (or to taste) salt, 1 tsp (or to taste) pepper.
For serving: chopped lettuce, shredded cheddar cheese (or Mexican cheese blend), chopped tomatoes, chopped red onions.
Instructions
- Brown ground beef over medium heat until no pink remains. Drain any fat.
- Add seasoning mixture, water, and tomato paste. Bring to a simmer and let it simmer for 5 minutes or until thickened.
- Meanwhile, prepare your go-to taco shell type. View our dedicated blog page here.
- As soon as your taco shells are ready, fill them up with seasoned beef and topping, and you can now enjoy this Mexican goodness.
CARNE ASADA QUESADILLAS
Ingredients
Flank or skirt Steak
Orange and lime juice
Shredded cheese (preferably mozzarella or cheddar)
Mama Grande Corn or Nopal tortillas
Bell pepper (green, yellow, or red; can also be omitted)
Instructions
- Season the steak with salt from both sides, add orange and lime juice, and let it marinate in a bag or container for 30-60 minutes only. If marinating for over 30 minutes, place the steak in the fridge. While the steak marinades, cut the bell pepper and leave to the side.
- Remove the steak from the marinade. Pat dry and heat oil in the skillet on high heat, until very hot. You can test this by splashing a drop of water. If the water sizzles, it’s ready to sear.
- Place steak on a heated skillet and sear for 3-4 minutes for the first side. Flip steak and sear the second side for an additional 3-4 minutes, or until steak is cooked through, to medium-rare, medium, or medium-well, depending on cook preference.
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Remove the steak from the skillet once it has been cooked, and let it sit on a cutting board for at least 10 minutes if you can.
While the steak rests, add bell pepper to the skillet and sear for a few minutes, until softened. Remove from the skillet and leave to the side. - After resting, cut the steak against the grain and then cube it into small pieces. Spray the skillet and then layer cheese, cooked bell pepper, and carne asada on top of a corn tortilla.
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Allow to brown the bottom side for 3-5 minutes, or until the tortilla is browned and the cheese has begun to melt. Flip the quesadilla and cook for an additional 3 minutes, until the cheese is fully melted.
Cut quesadillas into halves or quarters, and eat immediately.
TEX MEX BURRITOS
Ingredients
2 tablespoons vegetable oil, plus extra for greasing
1 onion, chopped
350g potatoes, peeled and finely chopped
500g beef mince
2 fresh jalapeño chillies, seeds removed and chopped
1 tin (400g) mixed beans in mild chilli sauce
1/4 teaspoon salt
1/8 teaspoon pepper
8 Mama Grande Burrito size tortillas
175g Cheddar cheese, grated
Soured cream (optional)
Instructions
- Preheat the oven to 180ºC (160ºC for fan-assisted ovens), gas mark 4. Grease a large baking dish with a little oil.
- Heat the oil in a large frying pan and cook the potatoes, over high heat, for 5 minutes, then stir in the onion and continue to cook for a further 5 minutes. Add in the beef and chilies and cook for 5 minutes more. Then add the beans, salt, and pepper and stir together. Bring to the boil then turn down to a gentle simmer and cook for 5 minutes, stirring.
- Divide the mixture between the tortillas, sprinkle with cheese, and roll up, tucking the ends in as you roll. Place seam side down and ends down in the tin and cover with foil.
- Cook for 10-12 minutes until thoroughly heated through. Serve the burritos with soured cream (optional).
CARNE ASADA TACOS
Ingredients
Flank Steak (we used approximately a 2lb portion)
Corn Tortillas
3 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
2 tablespoons chopped or minced Garlic
Salt/Pepper to taste
Juice from 1 freshly squeezed Lime
Handful of chopped Cilantro
Cotija cheese
Pico de gallo
Hot sauce (optional)
Instructions
- In a bowl, mix olive oil, red wine vinegar, garlic, salt/pepper, lime juice, and cilantro. Mix well and pour over Flank Steak in a sealable bag/container. Be sure to apply the marinade to the meat on all surfaces by hand. Once covered completely, seal the bag or container and place it in the fridge for 2-24 hours before cooking (the longer the better).
- Grill your steak on high heat and allow it to sear for 90 seconds, then flip it. Repeat the process 2-4 times depending on the thickness of the steak and watch the outside of the steak carefully to ensure you don’t burn it. Once the steak is ready, remove it from the heat and let it rest. While it rests, don’t forget to roast your corn or nopal tortillas over the heat.
- Slice the steak against the grain, finish cutting it into bite-sized slices, and top your tortillas with meat, cotija cheese, pico de gallo, and optionally some hot sauce.